LotFotL Farm Kitchen Favorites for 7/3/13 CSA items

Maple Dijon Swiss Chard Salad

Salad:

1 bunch of swiss chard, de-stemmed, and cut into bit sized thin (1/8 inch) strips.
2-3 carrots shredded
3/4 C of frozen or fresh blueberries
1/2 C chopped walnuts
1/3 C roasted sunflower seeds
2 chopped scallions
Mix everything together in a large salad bowl.

Dressing:

2 T. Olive oil
1 T. Balsamic vinegar
1 T. Maple Syrup
1 T. Dijon mustard
1 chopped garlic clove

Mix well, I like a stick blender, but a whisk will do the trick too. Stir into salad and mix. I prefer to let the salad sit with the dressing for a few hours before eating, so that it can soften up those fibrous Swiss chard leaves. but it is pretty good eaten right away too.

Curried Lentil Salad with Parsley

2 C of lentils (I prefer to sprout them and do this salad raw, but you can just cook them too)

3 C. cooked chilled Quinoa
2 C. chickpeas (I prefer to sprout them and do this salad raw, but you can just cook them too)
1 bunch of chopped parsley
2 C. shredded carrot
1. Chopped onion
1 bunch of green onions chopped
salt and pepper to taste
Mix everything together in a large salad bowl.

Dressing:

1 tsp of garlic powder or 1 T of chopped fresh garlic
2 t. ground ginger
3 T curry powder
2 tsp coriander
1/2 C of balsamic vinegar
1.5 C Olive oil
1/2 C lemon juice

Mix well, I like a stick blender, but a whisk will do the trick too. Stir into salad and mix. (This makes a pretty big batch, so you may want to cut the recipe in half)

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